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Author Notes:I've been playing with brown rice in this recipe for a while and this method seems to work pretty well. I have tried it in the oven, but stove top makes it easier to check the liquid level. I leave out one of the trinity of New Orleans style cooking, the green bell pepper, because I just don't like them. To use bell pepper, add about a half a pepper, diced, when you add your onion and celery. - healthierkitchen —healthierkitchen

Food52 Review: WHO: healthierkitchen is a D.C.-area home cook, mother and former attorney who is taking a stand against a family proclivity towards health issues by devoting herself to time in the kitchen, family dinners and nutritious home cooking.
WHAT: Richly spiced, protein-packed Jambalaya.
HOW: Six steps, one pot. Is there anything better?
WHY WE LOVE IT: There is nothing skimpy about healthierkitchen's brown rice version of this Bayou classic. Brimming with shrimp, chicken and andouille, this virtuous one-dish dinner feels absolutely indulgent. In fact, drbabs, who originally tested this recipe when it was a Community Pick, called it "something of a miracle". We couldn't agree more.
—Food52

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Serves 4 - 6

Jambalaya-ish

1
pound fresh shrimp (you can also use crabmeat or crayfish if you can get them)

2
links andouille sausage. If you prefer, use turkey or chicken andouille.

Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time)

1 1/2
tablespoons paprika

1 1/2
tablespoons onion powder

1 1/2
tablespoons garlic powder

2
teaspoons kosher salt

1
teaspoon chili powder

1
teaspoon dried thyme

1
teaspoon dried oregano

1
teaspoon black pepper

1/4
teaspoon dry mustard

Peel and devein shrimp and set aside.

slice andouille sausage into approximately 1/2 - 1 inch chunks. Heat a skillet over medium heat and cook the sausage, turning once or twice until nicely browned. Remove sausage from pan and reserve. If you want to use raw chicken thighs, brown them here and then set aside with the sausage.

Heat a Dutch oven or large pot over medium heat, then add the olive oil and then the diced onion and celery (and green pepper if you're using it). When the onion begins to soften, add the garlic and cook another few minutes until onions are translucent.

If using red pepper paste, add that to the pot and then the spice mix and flour. Mix well and let cook for a couple of minutes.

Add the chicken stock, tomatoes and brown rice. Bring to a boil and then lower to a simmer. Add in the sausage (and chicken too if you're starting with raw) and cover pot. Let simmer for about 55 minutes. Check the liquid after about 40 minutes to make sure it hasn't cooked down too much. If it seems dry, add another half cup to a cup of stock or water.

Add in the shrimp (and chicken if you're using already cooked) and let simmer, covered, for another five minutes or so.

Very good. Modifications: chouriço mouro instead of andouille (hard to find in Portugal); did sausage and skinned not boneless chicken in dutch oven before taking them out and doing the mirepoix in the same pot; basmati instead of brown rice, put in after about 15 minutes of cooking the meat and then for 15 minutes more before adding the shrimp.It was all very delicious and I will definitely make it again!

This made a really satisfying weeknight dinner. It took a little bit longer to simmer but, after letting it rest, the extra liquid absorbed and it became the perfect consistency. I followed the recipe exactly, other than using just a dutch oven and adding a handful of green peas while the shrimp were cooking. I served it with baked sweet plantains, which offset the mild spice of the Jambalaya. Glad to have the extra Cajun spice mix to try in other dishes, it's a nicely balanced combination. Thanks for a new go-to recipe! Also, just a heads up, there is a minor typo in the recipe: tried thyme (which also makes an apt and poetic description of dried herbs)

I love an easy one-pot meal! Didn't have onion powder or dry mustard but overall the flavour still really packed a punch. I was impressed with how good this tasted considering how little effort it took. Yum yum yum.

A darn good week-night Jambalaya! Only adjustment I made was to brown the andouille and chicken in the Dutch Oven (actually used a 3.5 qt Le Cruset Braiser) that I was using for the rest of the recipe - one pot to clean and you don't lose all that great fond/flavor. Leftovers were as good if not better than the first night.

We tried this with frozen thanksgiving turkey (thank you food saver) and thanksgiving turkey stock. We also spend $5 on some turkish red pepper paste(don't skip this, regardless of recipe writers comments - it is worth it) and frankly were really amazed at how well this turned out. Good spice and heat, but not overpowering, also reminescent of jambalaya dishes we have had out and in New Orleans! Kudos!

Thanks so much gourmand1209! I love the taste of the pepper paste too! There's a thread on the hotline today about it - and someone even located a recipe to make some! Your jar will last you a while and doesnt go bad in the fridge. It's great in lots of red lentil soups!

I made this for my husband and me last night and it was AMAZING and so easy. I used Trader Joe's brown jasmine rice and it cooked up beautifully per your recipe. I could not find andouille sausage, so I used hot chourico sausage - delicious. We are looking forward to having the leftovers today.

This was fantastic! I used whole foods pork andouille sausages (removed from the casings, and browned as little disk-shaped sausages). I also found I could cook the whole thing in one pot (didn't need the skillet, just cook the sausages in the pot, remove, brown the chicken, remove, add veggies and continue with recipe). That helped with cleanup. Other minor changes: I too am a little worried about my salt intake so I only put 1/2 tsp of salt in the seasoning--still delicious. I also threw in a can of white beans with the broth, just cause I thought it would be good (it was!). Now I'm not sure what to use the leftover seasoning for--any ideas? I thought it might be good as a dry-rub for chicken.

glad you liked this. I love the bean addition! I save the spice mix in a small spice container and use it whenever Cajun spice is called for. I make this recipe from time to time and also make red beans and rice with turkey keilbasa from WF.

I had to tweek a bit... first off, I started too late at night, but was lucky in that I happened to have just the right leftovers waiting... I sauteed the pepper (I used one whole red), onion, celery garlic.. added broth, tomatoes, spices.. it was a bit spicy for my little people (3 & 5 year olds just can't appreciate a smidge of heat), so I added a little extra broth and about a tablesoon of sugar to kill the heat.. I let that boil a bit because I had a mountain of leftover rice, leftover shredded chicken and fresh shrimp.. turned to be only about (8 weight watchers points if anyone cares).. I didn't have sausage but imagine it'll be even better with it.. it's DELICIOUS!! Thanks for the great, easy recipe!

I had to tweek a bit... first off, I started too late at night, but was lucky in that I happened to have just the right leftovers waiting... I sauteed the pepper (I used one whole red), onion, celery garlic.. added broth, tomatoes, spices.. it was a bit spicy for my little people (3 & 5 year olds just can't appreciate a smidge of heat), so I added a little extra broth and about a tablesoon of sugar to kill the heat.. I let that boil a bit because I had a mountain of leftover rice, leftover shredded chicken and fresh shrimp.. turned to be only about (8 weight watchers points if anyone cares).. I didn't have sausage but imagine it'll be even better with it.. it's DELICIOUS!! Thanks for the great, easy recipe!

Thanks for giving this a try. Glad to hear that it work sout for WW! You could try halving the spice mix for your kids and adding a little more in for you if you try it again. Or, cut the chili powder in the spice mixture.

My mother always cooked her jambalaya rice separately and added it to the sauce at the end. I should have done this here: it took over an hour to get the brown rice cooked in the sauce, which became thicker and thicker as it cooked down. By the time the rice was fully cooked, it had begun to break apart into smaller shards. Not pretty.

I've had a few chef friends tell me that frozen shrimp is generally the "freshest" in the sense that it's frozen right on the boat, whereas other shrimp has to travel... Could one substitute frozen? If so, how would that work?